If you adore classic layer cakes but crave something with a little more whimsy, the Neapolitan Pound Cake is sure to win your heart. This nostalgic dessert beautifully weaves together rich chocolate, sweet strawberry, and timeless vanilla — all in one stunning, buttery bundt. It’s as delightful to slice into as it is to eat! Whether you’re hosting a party, bringing a treat to a potluck, or simply looking to make an ordinary night feel special, the Neapolitan Pound Cake never fails to impress with its eye-catching stripes and dreamy flavor combination.

Neapolitan Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts of making a Neapolitan Pound Cake is that you don’t need any rare or complicated ingredients, just pantry staples that work together to create magic. Each component brings an important flavor or texture, and even just a splash of pretty food coloring makes it extra fun.

All-purpose flour: The backbone of a sturdy and moist pound cake; be sure to measure carefully for the perfect crumb.
Baking powder: This gives the cake a gentle lift for a tender bite, so don’t skip it!
Salt: A tiny addition that sharpens flavors and keeps the sweetness balanced.
Unsalted butter, softened: Provides that unforgettable rich, buttery taste and a soft, melt-in-your-mouth texture.
Granulated sugar: Sweetens the batter and helps build that lovely golden crust on the outside.
Large eggs: Bind everything together and add moisture along with structure.
Vanilla extract: Rounds out the flavor of all three layers and enhances the cake’s aroma.
Whole milk: Adds creaminess and ensures your pound cake is moist rather than dry.
Unsweetened cocoa powder: Brings deep chocolate flavor to the chocolate layer; always use unsweetened for balanced results.
Strawberry preserves: Stirred into the pink layer, this adds jammy, fruity sweetness and a pop of authentic berry flavor.
Pink or red food coloring (optional): For a vibrant, cheerful strawberry layer, just use a few drops if you want that classic Neapolitan look.

How to Make Neapolitan Pound Cake

Step 1: Prep Your Bundt Pan and Oven

Start by preheating your oven to 325°F (165°C). Carefully grease and flour your 10-inch bundt pan, making sure to get every nook so that your Neapolitan Pound Cake releases in all its striped glory. This little extra prep step ensures your cake comes out perfectly and holds its beautiful shape.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, and salt. This sets the foundation for the cake and helps distribute the leavening agent evenly throughout the batter, which is key for that lovely, even texture.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat your softened butter and granulated sugar together until the mixture is light and fluffy. This step is where your cake’s buttery, melt-in-your-mouth texture begins! When the mixture turns pale and increases in volume, you’ll know it’s ready.

Step 4: Add Eggs and Vanilla

Add your eggs one at a time, mixing well after each addition. This ensures the batter stays smooth and that the eggs are fully incorporated. Once all the eggs are in, beat in the vanilla extract for a rich, aromatic base to your Neapolitan Pound Cake.

Step 5: Alternate Dry Ingredients and Milk

Gradually add your dry ingredients to the creamed mixture, alternating with the milk. Always start and finish with the dry ingredients, and mix just until everything is combined. This method helps keep the batter tender without overworking the gluten in the flour.

Step 6: Divide and Flavor the Batter

Divide your batter evenly into three bowls. Leave one portion plain for the vanilla layer. To the second bowl, sift in the cocoa powder and mix until you have a luscious chocolate batter. For the third, stir in strawberry preserves and a few drops of food coloring (if using). Each bowl becomes a distinct layer for your Neapolitan Pound Cake — chocolate, strawberry, and vanilla.

Step 7: Layer the Batters

Spoon the batters into your prepared bundt pan in layers: chocolate on the bottom, followed by strawberry, then vanilla on top. Gently smooth each with a spatula. These layers will stay mostly separated while baking, giving you that signature Neapolitan effect.

Step 8: Bake and Cool

Bake for 70 to 80 minutes. When a toothpick inserted into the center comes out clean, it’s ready. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. This patient wait guarantees your Neapolitan Pound Cake will be easy to slice and show off its gorgeous stripes.

How to Serve Neapolitan Pound Cake

Garnishes

The Neapolitan Pound Cake is a showstopper on its own, but a little flourish never hurts. For a classic touch, sprinkle with powdered sugar or drizzle with a simple vanilla glaze. You can also add fresh strawberries, chocolate shavings, or a dollop of whipped cream for extra indulgence and color.

Side Dishes

This cake knows how to play well with others! Serve slices alongside a scoop of vanilla or strawberry ice cream, pair with a handful of fresh berries, or offer with a hot cup of coffee or tea. Its buttery richness and triple-flavor magic make it the perfect match for creamy and fruity sides.

Creative Ways to Present

For parties or special gatherings, slice your Neapolitan Pound Cake thick and arrange the stripes outwards on a platter so the colors pop. Try mini pound cake loaves for individual servings, or stack thin slices with mascarpone and berries for an elegant dessert plate. There’s no end to the fun ways to put your own spin on this timeless treat.

Make Ahead and Storage

Storing Leftovers

Neapolitan Pound Cake keeps beautifully if you wrap any leftover slices tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh and moist for up to three days, so you can savor a bit with your coffee each morning or treat yourself after dinner.

Freezing

If you’d like to save your cake for later, the Neapolitan Pound Cake freezes well. Wrap individual slices or the whole cake (once fully cooled) in a double layer of plastic wrap and then foil. Freeze for up to two months. Thaw overnight in the refrigerator for best results.

Reheating

While this cake is delicious at room temperature, you can gently warm slices in the microwave for about 10 seconds to refresh that straight-from-the-oven taste. Don’t overheat, as it can dry the cake out. Enjoy with a bit of whipped cream or ice cream if you like a warm-and-cold contrast!

FAQs

Can I use cake flour instead of all-purpose flour?

You can! Substituting cake flour will give your Neapolitan Pound Cake a slightly softer, finer crumb. Just remember to use 1 cup plus 2 tablespoons of cake flour for every cup of all-purpose flour, and sift it for best results.

What if I don’t have strawberry preserves?

No worries! You can use raspberry preserves, strawberry jam, or even a tablespoon of strawberry extract if preserves are unavailable. Just keep in mind that preserves add both flavor and a bit of moisture to the strawberry layer.

Can I make this cake in a loaf pan instead of a bundt?

Absolutely. Divide your batter among two 9×5-inch loaf pans, and watch the bake time, as it may be closer to 55–65 minutes. Loaf pans are perfect for slicing and sharing — your Neapolitan Pound Cake will still look beautiful.

Is the food coloring necessary?

Not at all! The food coloring is just for visual effect. The strawberry preserves give a light pink hue naturally, but if you want a more vibrant or classic Neapolitan look, a drop or two of coloring does the trick.

How can I make the strawberry flavor more intense?

If you love a bolder strawberry flavor, try adding a teaspoon of strawberry extract along with the preserves, or use an extra spoonful of preserves (just watch the batter consistency). You could also fold in a handful of finely chopped strawberries for even more fruitiness.

Final Thoughts

If you’ve been looking for an uplifting, colorful dessert that brings the party with every slice, the Neapolitan Pound Cake is your answer. It’s fun to make, even more fun to eat, and always gets rave reviews. Go ahead and give it a whirl — you may just find it becomes a new favorite in your baking rotation!

Neapolitan Pound Cake Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of Neapolitan Pound Cake with its layers of vanilla, chocolate, and strawberry, perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
2 1/2 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/3 cup unsweetened cocoa powder
1/4 cup strawberry preserves
Pink or red food coloring (optional)

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Instructions

Preheat the Oven: Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy.
Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Beat in vanilla extract.
Alternate Ingredients: Gradually add dry ingredients and milk alternately to the butter mixture, mixing just until combined.
Divide Batter: Divide batter into three bowls. Leave one portion plain for the vanilla layer. Create a chocolate layer by adding cocoa powder to the second portion, and a strawberry layer by stirring in strawberry preserves and food coloring to the third portion.
Layer Batter: Spoon batters into the prepared bundt pan in layers: chocolate, strawberry, then vanilla.
Bake: Bake for 70–80 minutes until a toothpick inserted into the center comes out clean.
Cool and Serve: Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.